Zucchini Soup - Curried

The garden is finally producing zucchini (because I seed planted extremely late) whereas I imagine every other gardener is finally over the abundance and finding themselves with some oversized (willingly overlooked) and dismaying harvest. The solution is this delightful delicious and simple soup base which can be frozen, heated or eaten cold. All interesting. But if you choose to heat do not add your yoghurt (if you use) until hot and then stir in for best benefits.

2 sweet onions, chopped 1/4”

Zucchini, any size chopped and cut into 1” chunks- about four times the onion amount

1 box Pacific organic chicken bone broth

2 tablespoons curry powder best quality

Salt to taste

Cover and simmer till soft. Taste for seasoning and add more curry and salt if needed. Let cool for ease of handling and then puree in Cuisinart or blender. Put through Foley food mill and add any of the following after cooling to lukewarm:

Plain unsweetened (full fat) Greek yoghurt to taste (about 1 cup for the above amount)

1/2-1 cup coconut milk or cream or

1 cup (to taste) buttermilk (full fat if you can find it)

Ground pepper

Serve well chilled